Table 1.

Improvement of plant-based proteins by means of protein-glutaminase and its potential applications in plant-based meat, dairy, and eggs.

Functional Property	Plant-Based Proteins	Potential Applications in Plant-Based Meat, Dairy, and Eggs
Solubility	Soy protein isolate [25]	More soluble proteins in plant-based dairy products
	Coconut protein [26]
	Wheat gluten [27,40]
	α-zein [28]
	Oat protein [29]
	Evening primrose seed cake protein [41]
Emulsifying property	Coconut protein [26]	Plant-based eggs with a higher stability
	Wheat gluten [27]
	α-zein [28]
	Oat protein [29]
	Soy protein isolate [25,42]
Foaming property	Soy protein isolate [25]	Improvements in the foamy structure of plant-based proteins in non-dairy lattes
	Coconut protein [26]
Flavor	Soy protein isolate [34]	A reduction in the undesirable flavor of plant-based meat and dairy
	Coconut protein [35]
	Soymilk [36]
Reduction in allergenicity	Wheat gluten [27]	Preparation of protein-based meats with low allergenicity